Roasted Red Potatoes with Rosemary

by Sally on July 31, 2012 · 7 comments

in Basics and How-To, Side Dishes, Vegan Dishes, Vegetables, Vegetarian Dishes

Roasted Red Potatoes with Rosemary

Sometimes the most simple dishes are the best. Crusty on the outside, soft and tender on the inside, roasted red potatoes are irresistible. Put them in the oven and work on the rest of dinner.

Once you make these you won’t need the recipe again because it’s so easy. It’s about method: a side dish you will turn to over and over again. Oh, and they taste fantastic. Make extra. Besides being a great side for roast chicken, pork, or that occasional steak, they are great for a weekend breakfast with eggs.

Here’s a side dish I’ve made a hundred times if I’ve made it once. It’s one I turn to often and a good one to add to your repertoire. Yes, because it’s easy, but more because they taste so good.

Toss quartered red potatoes with olive oil, finely chopped garlic, plenty or fresh chopped rosemary, salt and pepper. Place cut side down on a rimmed baking sheet. Roast in the oven at 375 F (190 C) for approximately 25-30 minutes, or until they are crusty, crisp and golden on the outside and tender on the inside. How easy is that?  Roasted red potatoes are wonderful with just about anything. They are even good cold in a main dish salad.

Red potatoes come tiny to large in size. I usually choose small to medium ones. To prepare the potatoes, wash and dry them, then halve or quarter depending on size.

Red potatoes can be part of a healthy, nutritious diet. They contain an impressive amount of vitamins and minerals with vitamin C, more potassium than a banana, and fiber as you keep the skin on.

For the rosemary, use fresh, not dried. We have lots in our yard, an ever constant supply. It’s easy to grow whether in a pot on a small apartment balcony or in a landscape of a yard.

Roasted Red Potatoes with Rosemary

An easy side dish all year long, roasted red potatoes with rosemary are easy and always satisfying. This recipe scales up and down easily, whether for two or for a crowd. Figure a half pound or about 225 grams per person. Don’t worry about leftovers, if there are any. They heat up nice the next day for dinner, tossed cold into salad or with eggs for breakfast.

Servings: 2

Ingredients

  • 1 pound (225 grams) small to medium sized red potatoes, washed, dried and quartered
  • 1 tablespoon (15 ml) olive oil
  • 1 large clove garlic, finely chopped
  • 1 tablespoon (18 grams) finely chopped fresh rosemary
  • A sprinkle of sea salt and ground black pepper

Directions

  1. Pre-heat the oven to 375 degrees (190 C). Ready a metal rimmed baking sheet.
  2. In a medium bowl, toss the potatoes and all ingredients together with your hands until well coated. Place on the baking sheet cut side down and roast until the skin is crisp and golden and the inside is tender when pierced with the tip of a sharp paring knife or skewer, about 25-35 minutes. Check them towards the end. Timing will depend on your ovens. When done, you may need a metal spatula to remove them from the baking sheet to serve.
Note – potatoes can be made ahead and heated on a metal baking sheet at 350 degrees until hot.

Other links:

Nutritional info from Livestrong on red potatoes

Serve with roast chicken breasts, grilled chicken breasts, pork tenderloin or roast tenderloin of beef.

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{ 7 comments… read them below or add one }

1 Madonna August 1, 2012 at 6:22 pm

These are delicious.

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2 The Wimpy Vegetarian August 2, 2012 at 12:53 pm

Rosemary and potatoes are the perfect marriage! I steep fresh rosemary in olive oil and drizzle it over roasted, smashed potatoes. Thanks for a great idea to make with dinner tonight!

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3 Michelle K August 2, 2012 at 4:51 pm

Making tonight with our pork ribs and corn – summer, summer meal! I agree – Rosemary is incredibly easy to grow, love it.

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4 Jane Kametani September 17, 2012 at 8:55 pm

Hi Sally,
I met you and your husband were in the Vineyard photography workshop last weekweend. You helped me get the shot while holding the reflector and flash over grape clusters. You were very generous in sharing that shot with me!
I’m glad I remember your food blog, its wonderful and so is the photography! You said your husband did the food photography, what a great combination to bring together to make a successful venture. Maybe your husband can teach a food photography class. I want to be a better cook so I will keep checking your blog OFTEN!!!
thanks,
Jane

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5 erin November 13, 2012 at 4:32 pm

So simple and tasty! It was very much enjoyed by all at dinner tonight!

I really like how the cooking time is only half of that for a baked potato!

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6 Jill March 21, 2013 at 11:12 am

How far in advance can I cook the potatoes and then reheat in the oven? I am having Easter and would like to make these, but the ham is in the oven at a very low temp.

Thanks

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7 Sally March 21, 2013 at 11:26 am

Hi Jill. Sounds like you only have one oven. A couple of ideas. When the ham is hot, remove it from the oven and cover with foil to stay warm, crank the heat up to about 425 with a metal rimmed baking sheet in the oven. Place your already roasted, room temperature potatoes on the hot metal rimmed baking sheet to heat and crisp up. It should just take a few minutes. Maybe 15? In terms of how far in advance you can roast them, I’d do them about 1-2 hours ahead and allow them to stand at room temperature uncovered until you re-heat them. You could actually do them a day ahead, cool, and refrigerate covered, but they will be better the day of.

If you are cooking Easter for a crowd, you might consider doing mashed potatoes (with white truffle butter) and keeping them warm in a crock pot until dinner time. That works great.

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